Method

Boil the sweet potatoes in plenty of salted water until tender (about 20 minutes), then drain and mash with the olive oil, pepper to taste and enough lemon juice and zest to add some zing ( I’d add all of the juice and about half the zest).

Whilst the potato is cooking you can wipe, and roughly chop, the mushrooms - no washing or they will go slimy.

Take a large pan and fry the mushrooms in the olive oil over a high heat until they begin to catch and brown. Add the garlic, stirring until you really smell it and then set the mushrooms aside in a bowl.

Using the same pan add a dash more oil and fry the shallot, carrot and celery over a medium heat until they soften and begin to colour.

Meanwhile chop the rosemary as finely as possible and then add to the pan along with the mushrooms, Worcestershire Sauce and wine. Bubble to reduce the wine and cook off the alcohol. Season to taste.

Now layer the cooked mushy peas into the base of an ovenproof dish, cover them with a layer of the mushroom mixture and then finish up with the sweet potato. Sprinkle with breadcrumbs or seeds, splash with a little oil and place under a grill to brown off a little.

You can prepare this pie ahead of time. Just preheat the oven to 190ºC and reheat for about 30-40 minutes until browned on the top and heated through.

Share:

Jenny Chandler

Author

1 Response

Julie

January 23, 2018

Made this pie last night – perfect food for grim weather ! The lemon flavouring in the sweet potato mash was genius !! Delicious hearty fayre..will make it again !

Leave a comment

Comments will be approved before showing up.

Name *

Email *

Comment *

Also in Recipes for British Beans, Peas & Quinoa

This double chocolate chia banana bread is the perfect vegan treat for coffee break. Another recipe from the Cook and Him, it shows offour Essex-grownchia seedsin a naturally sweet cake that’s a simple and satisfying way of cutting food waste.